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Deep Fried Soft Shell Crab with Roti Chennai
Recipe by Jimmy Seervai
- Steps
- Ingredients
Steps
- To make the curry, heat the oil in a heavy-based saucepan over medium heat. Add the onions and cook for 3 minutes until slightly softened. Meanwhile, place the galangal, garlic, lemongrass, ginger, coriander, chillies, curry leaves, and kaffir lime leaves into a food processor and blend until smooth. Add 5 tablespoons of the curry paste to the pan with the onions and fry for a further 6 minutes, then add the tomatoes and cook for a further 5 minutes. Add all of the dry spices and cook for 8 minutes. Add the coconut milk and cream and then simmer, stirring occasionally, covered for 40 minutes.
- To make the roti, mix the flour, milk and 1/2 teaspoon of salt in a large bowl to form a bread dough. Knead for about 5-10 minutes until smooth and elastic, then rest for 15 minutes. Portion and roll into desired shape. Add enough oil to a large, non-stick frying pan to come up about 1-2cm up the sides of the pan. Heat over medium heat until hot. Fry the bread until cooked and golden, turning when necessary. Drain on paper towel.
- Pour oil into a saucepan or wok until it is one-third full and heat oil until 180°C. Dry crabs on paper towel. Combine the ground turmeric, ground onion, ground garlic, cornflour, sea salt and white pepper in a wide shallow bowl. Coat the crab in the spice mixture, shaking off any excess. Deep fry crabs for 3-5 minutes until crispy and cooked through.
- Serve crabs with roti, curry, fresh lemon cheeks and coriander leaves.
